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Chili

Ingredients:
1 1/2 lbs ground beef
1/2 lb ground pork
3 - 16 oz cans diced tomatoes
1 small can tomato paste
1 - 16 oz can kidney beans; drained & rinsed
1 - 16 oz can pinto beans; drained & rinsed
1 medium onion diced
salt
pepper
chili powder
garlic powder
oregano

1. saute onion in small amount of your choice of oil.
2.add ground beef and pork and brown, while browning added all spices to taste.
3. drain excess oil/liquid if needed
4. add tomatoes, tomato paste, and beans, and season season season
5. simmer at least 2 hours

Garnish as desired. Suggestions are diced onion, shredded cheese, oyster crackers, sour cream.

I have been out of ground pork and used bacon before and it turned out pretty okay. Lots of oil to remove after the meat browning step though.

Well, mostly as a self-ping, so I won’t lose the thread.

About three years ago I had to begin doing my own cooking. Since then, I’ve resurrected some old recipes from my childhood and invented a couple of my own.

Kelly Gulch burgers

Start with a pound to a pound and a quarter of ground beef
Finely crumble some shredded wheat for a cupful, crumbled
1/2 to a cup of chopped onion (as much as ‘you’ like)
1/2 to a cup of chopped green pepper (as much as ‘you’ like)
a couple tablespoons of “wo’stashur” sauce or your favorite barbeque sauce (I make it both ways.)
1 egg
a short teaspoon of cayenne pepper
salt and pepper

(this ain’t gourmet, if that’s what you want, use ‘sea salt’ and ‘freshly ground pepper’ ... and have the downstairs maid mix it up)

Hand mix everything together and divide it into three parts. Form them into patties about 3/4” thick. Tightly wrap two patties in plastic wrap and freeze them for when you don’t have time to make this from the bottom up.

Cooking on an electric grill takes about 10 minutes per side. On a George Foreman grill it takes about 8 minutes total. For both appliances, that’s after they’re good and hot. Don’t cook the juice out. Cook a minute or two longer if you use barbeque sauce.